Famous Butter Chicken Recipes

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FAMOUS BUTTER CHICKEN



Famous Butter Chicken image

Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.

Provided by HAULBUR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 4

Number Of Ingredients 6

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  • Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
  • Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 9.3 g, Cholesterol 222.4 mg, Fat 31.2 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 16.6 g, Sodium 639.2 mg, Sugar 1.1 g

FAMOUS BUTTER CHICKEN



Famous Butter Chicken image

Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. This chicken is really tender, moist and delicious! A real favorite in my household.

Provided by MarieRynr

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 eggs, beaten
1 cup crushed buttery round cracker crumb
1/2 teaspoon garlic salt
ground black pepper
4 boneless skinless chicken breast halves
1/2 cup butter, cut into pieces

Steps:

  • Preheat oven to 375*F.
  • Place eggs and cracker crumbs in two separate shallow bowls.
  • Mix cracker crumbs with garlic salt and pepper.
  • Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  • Arrange coated chicken in a 9X13 inch baking dish.
  • Place pieces of butter around the chicken.
  • Bake in the preheated oven for 40 minutes or until the chicken is no longer pink and the juices run clear.

THE BEST BUTTER CHICKEN



The Best Butter Chicken image

Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 1/4 cup whole milk yogurt
4 teaspoons kosher salt
1 tablespoon finely grated ginger
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
6 tablespoons unsalted cultured butter (see Cook's Note)
1 teaspoon fenugreek seeds
2 bay leaves
2 green cardamom pods, cracked
One 3-inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder (see Cook's Note)
One 28-ounce can whole peeled tomatoes
1/3 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

Steps:

  • For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
  • For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
  • Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
  • Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
  • Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
  • Stir in the cilantro. Serve with rice and naan alongside.

EASY BUTTER CHICKEN RECIPE BY TASTY



Easy Butter Chicken Recipe by Tasty image

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that's just as good as the version you'll get at restaurants - only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons butter, divided
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice, for serving
fresh cilantro, chopped for garnish

Steps:

  • In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
  • Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
  • Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
  • Add the tomato sauce and bring to a simmer.
  • Add the water and cream and return to a simmer.
  • Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
  • Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 15 grams, Fat 52 grams, Fiber 3 grams, Protein 74 grams, Sugar 8 grams

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